Step 1: Open a disposable piping bag fitted with a nozzle (from kitchen and cake decorating shops), and fold the top of it down to cover your hand. Step 2: Use a spatula to half fill the bag with ...

Equipment and preparation: You will need a large piping bag fitted with a 1.5cm/½in fluted nozzle and a 0.5cm/¼in nozzle. Preheat the oven to 170C/325F/Gas 3. For the choux pastry, place the ...

Equipment and preparation: you will need a piping bag, a 1cm/½in plain nozzle and a wide star nozzle. For the choux buns, preheat the oven to 220C/fan oven 200C/425F/Gas 7. Grease and line a ...

Add the icing sugar and vanilla and mix until smooth. Refrigerate, 20 mins. Transfer the mixture to a piping bag fitted with a large round nozzle. Pipe a dollop on to each of the cooled cookies. To ...